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Greek Chicken Breasts and Potatoes

This easy chicken recipe is the ultimate weeknight dinner with a hands-off, one-pan dinner.

Serves 6
Ready in 85 mins
Prep time 10 mins
Cooking time 75 mins
461 calories per serving


> 4 large russet potatoes (about 2 lbs), peeled
> 1 red onion
> 1/2 cup fresh lemon juice (from about 4 lemons)
> 1/2 cup low-sodium chicken broth
> 1/4 cup plus 1 tbsp olive oil, divided
> 4 cloves garlic, minced
> 2 tsp dried oregano, divided
> 2 1/2 lbs boneless, skinless chicken breasts (about 3 pieces)
> Fresh parsley, to garnish (optional)


Preheat oven 400°F. Halve each potato and the onion crosswise. Cut each half into 6–8 wedges. In a medium microwave-safe bowl, place potatoes and onion. Cover with vented plastic and microwave on high 3 min. Transfer to a 9x13-inch baking dish. Season with salt and pepper.
In a small bowl, whisk the lemon juice, broth, ¼ cup oil, garlic, and 1 tsp oregano. Season with salt and pepper. Pour evenly over potatoes and onion. Cover tightly with foil and bake 45 min.
Pat the chicken dry with paper towels. Remove baking dish from oven and remove foil. Place chicken on top of potato mixture and drizzle with remaining 1 tbsp oil. Season chicken with remaining 1 tsp oregano, salt, and pepper. Bake 30–35 min., until the internal temperature of chicken reaches 165°F and potatoes are fully cooked. If desired, transfer baking dish to broiler and broil 2–3 min., until lightly browned. Garnish with the parsley, if desired. Slice chicken before serving.

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